If there’s one appetizer that disappears first at every holiday get-together at our house, it’s this Cranberry Pecan Baked Brie. It takes about 20 minutes start to finish, uses six simple ingredients, and looks like you spent way more time on it than you did.
Picture a warm, gooey wheel of brie topped with tangy cranberry sauce, fresh rosemary, a drizzle of honey, and crunchy toasted pecans. Every bite is sweet, savory, creamy, and crunchy all at once. It’s the kind of recipe I pull out for Thanksgiving, Christmas parties, Friendsgiving, or honestly just a cozy Friday night when the kids are finally in bed.
And here’s the best part: it’s a great way to use up leftover cranberry sauce after Thanksgiving dinner.
Table of Contents
Why I am Absolutely in Love with this Baked Brie
- It’s ready in about 20 minutes. A few minutes of prep, 12 to 15 minutes in the oven, and you’re done.
- Only six ingredients. No puff pastry, no fussy wrapping, no special tools.
- It’s a total crowd-pleaser. Even the pickiest eaters at the table tend to circle back for seconds.
- It looks impressive. The deep red cranberry and green rosemary make it look festive with zero extra effort.
- It’s customizable. Swap the nuts, change up the jam, or serve it with whatever dippers you have on hand.
Ingredients
- 1 (8 oz) wheel of brie cheese
- â…“ cup whole-berry cranberry sauce
- ¼ cup chopped pecans
- 1 tablespoon honey, plus a little extra for drizzling
- 1 teaspoon finely chopped fresh rosemary
- Crackers, sliced apples, or toasted baguette for serving
A quick note on the brie: Look for a standard 8 oz wheel with the rind on. Don’t worry, the rind is completely edible and it’s what holds all that melty goodness together in the oven.
How to Make Cranberry Pecan Baked Brie
- Preheat the oven. Heat your oven to 350°F.
- Toast the pecans. Add the chopped pecans to a dry skillet over medium heat. Stir for a few minutes until they smell nutty and fragrant, then set them aside. Keep an eye on them, because they can go from toasted to burnt fast.
- Prep the brie. Place the whole brie wheel in a small oven-safe baking dish or on a parchment-lined baking sheet. Leave the rind on.
- Add the cranberry sauce. Spoon the cranberry sauce evenly over the top of the brie.
- Sprinkle on the rosemary. Scatter the finely chopped rosemary over the cranberry sauce.
- Bake. Bake for 12 to 15 minutes, until the brie is soft and warmed through but still holding its shape.
- Drizzle with honey. Take the brie out of the oven and drizzle the honey over the top.
- Top with pecans. Sprinkle the toasted pecans over everything.
- Serve right away. Set it out warm with crackers, sliced apples, or toasted baguette and watch it disappear.
Tips, Swaps, and Make-Ahead Notes
- Don’t over-bake it. You want the brie soft and melty inside but still holding its shape. If it goes too long, it can split and run all over the pan.
- Let it sit for a minute or two. A short rest after baking makes it easier to scoop without the cheese running everywhere.
- Use leftover cranberry sauce. Homemade or canned whole-berry both work great. If yours is on the thick side, stir it first so it spreads easily.
- Swap the nuts. Walnuts or pistachios are delicious in place of pecans.
- Try a different topping. Fig jam, apricot preserves, or hot pepper jelly all make fun variations.
- Prep ahead. Toast the pecans and chop the rosemary earlier in the day. When guests arrive, just top the brie and pop it in the oven.
What to Serve with Baked Brie
The classic pairing is a mix of crunchy and fresh, so everyone can find a favorite:
- Crackers:Â Buttery round crackers or seeded crisps hold up well to the warm cheese.
- Cured Meats: We like a selection of prosciutto and salami, the saltiness goes well with the creaminess of the warm cheese.
- Sliced apples:Â Tart Granny Smith slices add a fresh, juicy crunch. Toss them in a little lemon juice so they don’t brown.
- Toasted baguette:Â Slice it thin, brush with olive oil, and toast until golden.
- Pears or grapes:Â Great extras if you want to round out a full holiday appetizer board.
Fun Facts about Baked Brie
Can you eat the rind on brie? Yes! The rind is edible and has a mild, earthy flavor. It also keeps the cheese contained while it bakes, so leave it on.
Can I make baked brie ahead of time? Baked brie is best served warm, straight from the oven. You can do the prep ahead (toast the pecans, chop the rosemary) and bake it right before serving.
How do I reheat leftovers? Wrap leftover brie and refrigerate it for up to 3 days. Warm it in a 350°F oven for a few minutes until softened..
What size brie should I buy? This recipe is written for an 8 oz wheel, which serves about 4 to 6 people as an appetizer. For a bigger crowd, bake two wheels side by side.
Your New Go-To Holiday Appetizer
This Cranberry Pecan Baked Brie is proof that the easiest recipes are often the ones people remember most. Set it out at your next holiday party and don’t be surprised when someone asks for the recipe before the night is over.
If you make it, I’d love to see it! Snap a photo and tag me on Instagram, and don’t forget to pin this recipe to your holiday appetizer board on Pinterest so you can find it again next year.
Cranberry Pecan Baked Brie
Ingredients
- • 1 (8 oz) wheel of brie cheese
- • ⅓ cup whole-berry cranberry sauce
- • ¼ cup chopped pecans
- • 1 tablespoon honey, plus a little extra for drizzling
- • 1 teaspoon finely chopped fresh rosemary
- • Crackers, sliced apples, or toasted baguette for serving
Instructions
1. Preheat the oven. Heat your oven to 350°F.
2. Toast the pecans. Add the chopped pecans to a dry skillet over medium heat. Stir for a few minutes until they smell nutty and fragrant, then set them aside. Keep an eye on them, because they can go from toasted to burnt fast.
3. Prep the brie. Place the whole brie wheel in a small oven-safe baking dish or on a parchment-lined baking sheet. Leave the rind on.
4. Add the cranberry sauce. Spoon the cranberry sauce evenly over the top of the brie.
5. Sprinkle on the rosemary. Scatter the finely chopped rosemary over the cranberry sauce.
6. Bake. Bake for 12 to 15 minutes, until the brie is soft and warmed through but still holding its shape.
7. Drizzle with honey. Take the brie out of the oven and drizzle the honey over the top.
8. Top with pecans. Sprinkle the toasted pecans over everything.
9. Serve right away. Set it out warm with crackers, sliced apples, or toasted baguette and watch it disappear.
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